Grilled Bites Recipe

Prep the chicken

Trim any excess fat from the chicken thighs and cut into 1-inch bite-sized pieces so they cook quickly and evenly.

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 1 tbs honey, minced garlic (3 cloves), smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Skewer

Thread 3–4 pieces of marinated chicken onto each skewer leaving small gaps between pieces for even heat circulation.

Grill

Preheat grill to medium-high (around 400°F / 200°C). Oil the grates lightly. Place skewers on the grill and cook 3–4 minutes per side, turning to get even char on all sides, until an instant-read thermometer inserted into a piece reads 165°F (74°C). Total cook time ~8–12 minutes depending on piece size and grill heat.

Rest

Transfer cooked skewers to a plate, tent loosely with foil and rest 3–5 minutes to let juices redistribute.

Prep vegetables

Cut zucchini into 1/2-inch thick rounds, core and cut red bell pepper into 1-inch squares, slice red onion into wedges that separate into segments, and leave cherry tomatoes whole.

Season vegetables

In a bowl toss zucchini, bell pepper, onion and tomatoes with 2 tbs olive oil, 1 tsp balsamic vinegar, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Skewer vegetables

Thread vegetables onto skewers alternating types so each bite has color and texture. Do not pack too tightly to allow even cooking.

Grill vegetables

Place vegetable skewers on the preheated grill (medium-high). Grill 2–3 minutes per side until tender and lightly charred, about 8–10 minutes total. Remove when vegetables are crisp-tender.

Make the sauce

In a small bowl combine 1 cup plain Greek yogurt, 2 tbs chopped fresh parsley, 1 tbs chopped fresh dill, 1 tsp lemon zest, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste-adjust seasoning.

Chill

Cover and refrigerate the sauce for at least 15 minutes so flavors meld. If making ahead, keep refrigerated up to 24 hours.

Plate

Arrange chicken or vegetable skewers on a large platter. Spoon the herb yogurt sauce into a serving bowl alongside. Sprinkle chopped fresh parsley and optional crumbled feta over the skewers and serve with lemon wedges.

Serve

Offer additional salt, pepper and lemon wedges to guests. Serve hot off the grill so bites stay juicy and charred — great with cold drinks and live music!